Nigel slaters goose fat chicken

Updated at: Sun, 17 Dec 2023 16:38:28 GMT

Step 1

Set the oven at 190C/gas mark 5. Place the chicken in a roasting tin with room, at a later stage, to add the potatoes. Put the goose fat in a mixing bowl. Strip the thyme leaves from their stems and chop them. You will need about 2 tbsp. Stir into the goose fat, then add pepper and salt. Mash the juniper berries to a coarse powder, then add to the fat.

Step 2

Tuck the bay leaves inside the chicken, then spread the seasoned goose fat over the legs and breasts. Roast for about an hour until their juices run clear when the deepest part is pierced with a skewer.

Step 3

As soon as the chicken is in the oven, put a pan of water on to boil, one into which a steamer basket or colander will fit without the base touching the water. Peel the potatoes and cut them into large chunks, then put them in the steamer or colander and cook for 15 minutes.

Step 4

Peel and chop the onion. Warm the oil in a pan, add the onion and soften over a moderate heat. Chop the bacon, add to the onion and fry in a pan till the fat is lightly crisp, then add all to the potatoes.

Step 5

Scatter the potatoes around the chicken, spooning the goose fat and roasting juices over them and continue roasting until the chicken is cooked and the potatoes lightly browned on the outside and fluffy within. Remove the chicken from the oven and leave it to rest for 15 minutes before carving and spooning the potatoes alongside.

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